Healthy Carrot Muffins
These healthy carrot muffins are packed with whole grains, carrots and protein! With added benefits from coconut oil and flax seeds, this is a nutritious breakfast or afternoon snack that will leave you feeling satisfied.
Servings: 12 muffins
Ingredients
- 1 ¼ cup whole wheat flour
- ¼ cup wheat bran
- ¼ cup flax seed ground
- ¾ cup quick oats
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ teaspoons cinnamon
- 1 teaspoon ginger
- 1 egg
- ½ cup maple syrup
- 1 cup 2 % Greek yogurt
- 1 teaspoon vanilla
- ½ cup unsweetened almond milk
- ⅓ cup coconut oil melted
- ½ cup raisins or toasted pecans, chopped
- 2 cups shredded carrots peeled & packed, approximately 2 large carrots
Instructions
- Preheat the oven to 400ºF conventional (no fan), and line 12 standard muffin pan with paper muffin liners.
- In a medium bowl, whisk together the whole wheat flour, flax seed, oats, baking powder, baking soda, salt, and spices. Set aside.
- In a large mixing bowl, beat the egg well to break up the proteins. Then whisk in the maple syrup, greek yogurt, vanilla, and almond milk.
- Whisk in the melted and slightly warm coconut oil (this helps prevent it from prematurely solidifying). You should see the batter visibly thicken.
- Whisk in dry ingredients and stir until just combined. Fold in the grated carrots and raisins using a silicone spatula to ensure you don’t overmix.
- Scoop into 12 muffin tins. Bake in the preheated oven for 20-22 minutes or until a cake tester or toothpick comes out clean. Be careful because they don’t have a lot of excess fat or sugar to hold in the moisture, so they will dry out quickly if over baked.
Notes
Yield –12 Muffins or 24 mini muffins
Presentation – Bake in a tulip liner for larger bakery-style muffins.
Variations – You can substitute grated zucchini to make zucchini muffins.
Storage –These carrot muffins can be stored at room temperature for 3 days, well wrapped or in an airtight container, or frozen for up to 3 months.
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 382mg | Potassium: 261mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3599IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg